Kleftiko - Greek Slow Cooked Lamb
A succulent, fall-off-the-bone Greek lamb shoulder slow-cooked in foil with herbs and lemon.
5h 30m4Servings
Nutrition
91kcal
3gProtein
12gCarbs
5gFat
Ingredients
Lamb Shoulder
1 whole
Ripe Tomatoes
2 pieces
Onion
1 piece
Bay Leaves
3 pieces
Garlic Cloves
5 cloves
Fresh Rosemary Sprigs
6 sprigs
Extra Virgin Olive Oil
A few heavy glugs
4 tbsp
Lemon
1 whole
Dried Oregano
1 tbsp
Sea Salt
To taste
to taste
Smoked Paprika
1 tsp
Water
0.5 l
Instructions
1Prepare the Lamb
10m
10mSeason Lamb
Season the lamb shoulder all over with sea salt.
Prepare Foil Base
Lay out a large piece of foil, enough to wrap the lamb completely. Prepare the base by drizzling some olive oil.
2Assemble the Kleftiko
10m
10mLayer Base Ingredients
Sprinkle half the sliced onion, a bay leaf, some rosemary sprigs, half the dried oregano, some tomato slices, and half the cracked garlic cloves onto the foil base. Season well.
Place Lamb
Place the seasoned lamb shoulder on top of the prepared base ingredients.
Add Toppings
Drizzle olive oil over the top of the lamb. Layer the rest of the ingredients (onion, bay leaf, rosemary, oregano, tomatoes, garlic) all over the top. Squeeze lemon juice over the meat, then layer the remaining lemon slices on top. Sprinkle the smoked paprika over the meat.
Wrap Lamb
Wrap the lamb tightly in the foil several times to ensure it is completely sealed.
3Slow Cook the Lamb
5h
5hSet up Roasting Tray
Place the foil-wrapped lamb on a rack in a roasting tray. Pour about half a pint to a pint of water into the bottom of the roasting tray.
Initial Cook
Place the roasting tray into an oven preheated to 170°C (338°F). Cook for approximately 5 hours for a whole shoulder, or about 4 hours for half a shoulder. If in doubt, cook for longer.
4Crisp the Lamb
25m
25mRest and Preheat
Once the initial cooking time is complete, remove the lamb from the oven. Turn the oven up to 200°C (392°F) and let the wrapped lamb sit for 20 minutes.
Prepare Juices for Gravy
Carefully cut open the foil wrap at the top. Pour the accumulated juices from the foil into a saucepan to make gravy (optional).
Final Roast
Return the unwrapped lamb to the hot oven (200°C / 392°F) for another 10-15 minutes. Watch closely to ensure the meat starts to crisp but does not burn.
5Serve
5m
5mPlate and Serve
Remove the lamb from the oven and place it on a serving dish. Serve immediately, encouraging guests to help themselves.
Tips
For an even richer flavor, consider adding some cubed potatoes to the foil wrap before sealing, allowing them to cook in the lamb juices.
The tomatoes are key; cut them thick so they become concentrated and rich, almost like sundried tomatoes, adding a deep flavor to the dish.
Don't be afraid to leave the lamb in the oven longer than the suggested time if you are unsure about its tenderness; it's hard to overcook when wrapped this way.